Honey-Basted Duck with Balsamic Lentils

Name: Honey-Basted Duck with Balsamic Lentils
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters balsamic vinegar; 2 Tbsps balsamic vinegar; 0 teaspoons freshly ground black pepper; 2 teaspoons freshly ground black pepper; 118 milliliters finely chopped carrot; 1 Tbsp Dijon mustard; 473 milliliters petite green lentils; 2 teaspoons chopped fresh thyme; 2 garlic cloves, peeled; 3 garlic cloves, minced; 1 Tbsp dried herbes de Provence; 118 milliliters honey; 1 teaspoon olive oil; 0 teaspoons salt; 1 teaspoon salt; 1 shallot, peeled and cut in half; 237 milliliters finely chopped shallots; 1 Tbsp chopped fresh or 1 teaspoon dried thyme; 946 milliliters water; 5 kilograms whole ducks

Honey-Basted Duck with Balsamic Lentils is a gluten free and dairy free recipe with 8 servings. One portion of this dish contains around 78g of protein, 224g of fat, and a total of 2566 calories. This recipe covers 58% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of petite green lentils, ducks, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

To prepare duck, combine first 5 ingredients.

Ingredients you will need

Whole Duck

Remove and discard giblets and neck from ducks.

Ingredients you will need

Duck

Cut off wing tips. Rinse ducks with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub herb mixture under loosened skin; rub over breast and drumsticks. Cover and refrigerate 8 hours or overnight.

Ingredients you will need

Chicken Drumsticks

Duck

Water

Meat

Dry Seasoning Rub

Preheat oven to 32

Equipment you will use

Oven

Combine the honey, 1 tablespoon herbes de Provence, and 2 tablespoons vinegar; set aside.

Ingredients you will need

Herbes De Provence

Vinegar

Honey

Score duck skin several times with a paring knife (do not cut into meat).

Ingredients you will need

Whole Duck

Meat

Equipment you will use

Knife

Place ducks in a roasting pan, breast side up. Cover pan tightly with foil.

Ingredients you will need

Duck

Equipment you will use

Roasting Pan

Aluminum Foil

Bake at 325 for 1 1/2 hours. Carefully remove ducks from pan.

Ingredients you will need

Duck

Equipment you will use

Oven

Frying Pan

Drain and discard drippings from pan. Carefully place ducks in pan, breast side down. Cover and bake at 325 for 1 1/2 hours.

Ingredients you will need

Duck

Equipment you will use

Oven

Frying Pan

Carefully remove ducks from pan, and discard the drippings. Cool the ducks slightly.

Ingredients you will need

Duck

Equipment you will use

Frying Pan

Remove and discard skin. Carefully place ducks in pan, breast side up. Baste with honey mixture.

Ingredients you will need

Duck

Honey

Equipment you will use

Frying Pan

Bake, uncovered, at 325 for 30 minutes, basting every 10 minutes.

Equipment you will use

Oven

Let stand 10 minutes. Reserve drumsticks.

Ingredients you will need

Chicken Drumsticks

Remove remaining meat from bones; discard bones.

Ingredients you will need

Meat

To prepare lentils, stud the shallot halves with cloves.

Ingredients you will need

Lentils

Shallot

Clove

Combine shallot halves, water, lentils, and 2 garlic cloves in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender.

Ingredients you will need

Whole Garlic Cloves

Lentils

Shallot

Water

Equipment you will use

Sauce Pan

Remove from heat; let stand 10 minutes.

Drain and discard shallot halves.

Ingredients you will need

Shallot

Bring 1 cup vinegar to a boil in a small saucepan. Cook until reduced to 1/4 cup (about 10 minutes). Stir in mustard and 1/4 teaspoon salt; set aside.

Ingredients you will need

Mustard